Filets de Sole Bonne Femme from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• flour
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped mushrooms
• salt and freshly ground black pepper
• butter
• ¼ pint dry white wine
• 2 sole (about 1 pound each)
• fish stock made from fish trimmings
• 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley)
• 1 tablespoon lemon juice
• 12 button mushroom caps